Italian Chicken And Bean Soup Recipe
Servings: 4
Ingredients
- 1 Tbsp. extra virgin olive oil or possibly vegetable oil
- 1/2 lb boneless skinless chicken breasts cut into 1/2" pcs
- 1/2 tsp Italian seasoning
- 2 can ready-to-serve chicken broth (14 1/2 ounces each)
- 2 c. water
- 1/2 c. uncooked small pasta shells
- 1/2 c. uncooked juniorettes (small spiral pasta)
- 1 sm red bell pepper coarsely minced (1/2 c.)
- 16 ounce kidney beans 1 can, rinsed & drai
- 1 med zucchini coarsely minced (2 c.)
Directions
- 1. Heat oil in 3-qt saucepan over medium-high heat. Add in chicken; sprinkle with 1/4 tsp. of the Italian seasoning. Cook and stir 3 to 5 min or possibly till browned.
- 2. Add in broth and water. Heat to boiling. Add in pasta and bell pepper. Heat to boiling; reduce heat. Cook uncovered 10 to 12 min, stir; ring occasionally, till pasta is tender.
- 3. Stir in remaining 1/4 tsp. Italian seasoning, kidney beans and the zucchini. Cook 3 to 5 min or possibly till zucchini is crisp-tender. 4 servings.
- Tablespoons(Cook):"0:25"
- NOTES :SUBSTITUTION: Use whatever pasta you have on hand which is similar in shape to the small shell or possibly juniorettes pasta. If you use larger pasta, check the package directions for the cooking time.
- SPECIAL TOUCH: When zucchini and yellow summer squash are plentiful use 1/2 of each for a flavourful soup bursting with with colour.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 585g | |
| Recipe makes 4 servings | |
| Calories 305 | |
| Calories from Fat 48 | 16% |
| Total Fat 5.47g | 7% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 22mg | 7% |
| Sodium 726mg | 30% |
| Potassium 762mg | 22% |
| Total Carbs 41.89g | 11% |
| Dietary Fiber 8.7g | 29% |
| Sugars 4.33g | 3% |
| Protein 21.31g | 34% |
